Warm and Comforting Fish Cake Soup (Eomuk-tang) for a Cold Winter Day
Warm and Comforting Fish Cake Soup (Eomuk-tang) for a Cold Winter Day
Cozy up with a bowl of hot and savory Eomuk-tang, the perfect winter warmer!
Hello everyone! This is Egeupsik, bringing you delicious home-style recipes. When the chilly winds start blowing, there’s one dish that always comes to mind – a steaming hot bowl of Eomuk-tang, or Korean fish cake soup. The clear, refreshing broth combined with chewy fish cakes and crisp vegetables is a truly comforting experience that makes you forget the cold. It’s incredibly satisfying, especially when you mix it with a bowl of rice! Let’s get cooking! Here’s how to make a wonderful Eomuk-tang at home with simple steps.
Main Ingredients for a Generous Serving (Serves 60)- 2kg assorted fish cakes (eomuk), choose your favorites
- 1kg Korean radish (mu), for a refreshing broth
- 2 large green onions (daepa)
- 2 medium onions (yangpa)
- 6 Cheongyang chili peppers (cheongyang gochu), for a hint of spice
Seasonings for Flavor Depth- 300ml soup soy sauce (guk-ganjang)
- 200g salt
- 50g black pepper
- 300ml soup soy sauce (guk-ganjang)
- 200g salt
- 50g black pepper
Cooking Instructions
Step 1
First, prepare the vegetables. Slice the Korean radish thinly into half-moon shapes (about 0.5cm thick). Thickly slice the onions. Slice the Cheongyang chili peppers diagonally for a gentle spice. Cut the fish cakes into bite-sized pieces, approximately 5cm each. Using a variety of fish cake shapes will add to the texture.
Step 2
Pour 5-6 liters of water or a basic anchovy-kelp broth into a large pot (adjust quantity based on pot size). Add the sliced Korean radish. Bring to a boil over medium heat, then cover and simmer for about 10-15 minutes, or until the radish becomes translucent and tender. Cooking the radish thoroughly will infuse the broth with its natural sweetness and refreshing flavor.
Step 3
Once the radish has softened and imparted its flavor to the broth, add the prepared fish cakes, sliced onions, and diagonally sliced Cheongyang chili peppers. Season the soup with soup soy sauce for the first layer of flavor. Then, add salt and black pepper to taste. Continue to simmer for another 5-7 minutes, or until all ingredients are tender and the broth is clear and rich. Stir in the chopped green onions just before serving for a burst of fresh aroma. Your deeply flavored and refreshing Eomuk-tang is now ready!
Step 4
Your delicious Eomuk-tang is ready, steaming hot! Enjoy it immediately for the best flavor and warmth. It’s perfect as a hearty meal with rice or as a delightful accompaniment to drinks.
